medlars

[Deleted]

I have a huge crop of medlars developing this year, any ideas?

[Deleted]

GJ2nd - I have an old recipe book somewhere so I'll have a look and if I find anything I'll post it here for you.

I've only ever eaten a Medlar once (my brother used to have a tree in the garden of his old house)...I had no idea what the semi rotten thing was but I remember I quite liked it!!

How about this to begin with..

www.northyorkshirelocalfood.co.uk/recipe_detail.asp?id=19

And I found this...

www.learningindustries.com/nrk/recipes/index.asp?rid=50

They do seem pretty alike

[Deleted]

Thanks Gardenhammerette. I 'll have a go when they get a bit more rotten, I might even be able to sell a few to fund a GC visit.

[Deleted]

I've found my old recipe book - I think it's from the 1930's and it's called "The Modern Housewife's Book" , it features someone called Aunt Kate who does the recipes (lots of cakes!). I have used a few of Aunt Kate's Chutney recipes in the past and was surprised to find they even used garlic and Chillies ;D

I've found a recipe for Medlar Cheese - it doesn't have any cheese in it ;D and it's listed with the Lemon Curd, so I think it must be something like a curd!!

2 lbs Medlars
1 level teaspoon mixed spice
2 lemons
3/4 lb sugar to every 1lb of fruit pulp.
1/2 pint water.

Wash the Medlars and cut into 4. Peel the Lemons thinly, squeeze out the juice and cut up the pith. Put the fruit and juice into a pan add the water and simmer gently until the medlars are tender. Then rub the mixture through a fine seive and weigh the pulp obtained. Add 3/4 lb of sugar to every pound of pulp along with the spice. Stir, bring to the boil, boil hard for 5 minutes and then teast on a cold plate for setting. Pot and cover immediately.

Would love to know how you get on with it GJ2nd!!

[Deleted]

Just wondered how the Medlar Harvest was going GJ2nd? I've just seen them for sale in the latest T&M catalogue at £19.99m per tree

[owdboggy]

Medlar Cheese is one of the most disgusting tasting things I have ever had the misfortune to taste. Medlar jelly is supposed to be nice, but after the Cheese, we did not bother. By the way a cheese in jam terms is when you rub the mixture through a sieve as opposed to letting the juice drip through muslin for a jelly.